Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g Swiss cheese, shredded; 150g Gruyère cheese, shredded; 1 clove of garlic, halved; 200ml dry white wine; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Fresh bread cubes or assorted dippers (vegetables, fruits)

Highlighted under: Baking & Desserts

When I first tried making fondue at home, I was captivated by the idea of warming cheese and enjoying it with my favorite dippers. The combination of Swiss cheese and fragrant garlic creates a delightful aroma that fills my kitchen and invites everyone to gather around the table. Each bubbling bit of cheese is a bit of indulgence that’s truly special. I love how customizable this recipe is, letting me tailor it to my own tastes with different cheeses or add-ins. Perfect for cozy nights or festive gatherings!

Created by

Isla Turner

Last updated on 2026-01-13T18:49:14.430Z

My fondue-making journey began one chilly evening when I craved something comforting yet elegant. As I melted the Swiss cheese slowly, I found it was essential to keep the heat steady to prevent it from seizing. Drawing on this, I discovered that adding a splash of white wine not only helps achieve that perfect consistency but enhances the flavor beautifully.

After several attempts and tweaks, I realized that incorporating minced garlic gives the fondue a wonderfully aromatic depth. The garlic mellows out remarkably during the cooking process, resulting in a rich taste that pairs perfectly with crusty bread or crisp vegetables for dipping.

        Why You'll Love This Fondue
        Creamy, gooey cheese perfect for sharing
Infused with aromatic garlic for intensity
Fun, interactive dining experience

      

Choosing the Right Cheese

Selecting the right cheese is crucial for a successful fondue. The blend of Swiss and Gruyère provides a creamy texture and distinctive flavor profile. Swiss cheese is known for its mild taste, while Gruyère adds a nutty depth. If you're looking for a substitution, Emmental cheese can replace Swiss, and Comté can stand in for Gruyère. Just be sure to shred the cheese finely to ensure even melting and a smoother consistency.

For a twist on the classic recipe, consider adding a small amount of blue cheese for a sharper flavor, or even smoked cheese for a unique taste. Experimentation can yield delightful results, so feel free to tailor the cheese blend to your personal preferences.

Perfecting Your Fondue Technique

When melting cheese, it’s important to use low to medium heat to avoid scorching. High temperatures can cause the cheese to seize and become grainy. As you add the cheese mixture, stir continuously in a figure-eight motion to ensure an even melt. You’ll know it’s ready when the mixture is glossy and smooth; this typically takes about 5-7 minutes once the cheese is incorporated.

If your fondue is too thick, add a splash more wine to reach the desired consistency, or if it’s too thin, stir in a bit more cheese to thicken it up. It’s a balancing act, so take your time to adjust until you achieve that perfect creamy texture.

Serving and Storing Your Fondue

To keep your fondue warm while serving, use a candle or a low flame beneath the pot. This will maintain the temperature without overcooking the cheese. Fresh bread cubes are traditional dippers, but don’t hesitate to explore with steamed vegetables, apple slices, or even pretzel bites for added flavor and texture.

If you have leftovers, store the fondue in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of white wine to restore its creamy consistency. Avoid microwaving directly, as it can cause the cheese to separate.

Ingredients

Ingredients for Fondue

Fondue Ingredients

300g Swiss cheese, shredded
150g Gruyère cheese, shredded
1 clove of garlic, halved
200ml dry white wine
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Fresh bread cubes or assorted dippers (vegetables, fruits)

Make sure the cheese is shredded for easy melting.

Instructions

Prepare the pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic after rubbing.

Mix the cheese with cornstarch

In a bowl, toss the shredded Swiss and Gruyère cheese with cornstarch. This helps prevent clumping as the cheese melts.

Heat the wine

Pour the white wine into the fondue pot and heat over medium heat until it begins to simmer.

Melt the cheese

Gradually add the cheese mixture to the pot, stirring continuously until smooth and melted. Add pepper to taste.

Serve and enjoy

Keep the fondue warm over a low flame and serve with fresh bread cubes or your choice of dippers.

Enjoy the fondue experience with friends and family!

Pro Tips

For a unique twist, you can incorporate herbs or switch up the cheese types
a touch of nutmeg can also amplify the flavors.

Understanding the Role of Garlic

Garlic not only enhances the flavor of your fondue but also adds a delightful aromatic element. Rubbing the pot with garlic infuses its essence into the cheese without overwhelming it. If you're a fan of a stronger garlic taste, consider adding minced garlic to the pot along with the cheese for an intensified flavor.

For those who prefer a milder garlic profile, you can adjust the amount or omit it altogether. Alternatively, adding roasted garlic provides a sweeter and more nuanced flavor, making the fondue even more indulgent.

Making Fondue a Meal

Fondue doesn't have to be just an appetizer; you can expand it into a full meal. Consider pairing your cheese fondue with a variety of roasted or grilled meats, such as chicken or shrimp, which can be dipped right into the bubbling cheese. This addition not only makes the meal heartier but also introduces a delightful contrast in textures.

To break up the richness of the cheese, include a light salad on the side with a tangy vinaigrette. The acidity from the dressing balances out the cheese's creaminess, making for a well-rounded dining experience that is both filling and satisfying.

Questions About Recipes

→ What type of cheese is best for fondue?

A combination of Swiss and Gruyère works best, but you can also experiment with Fontina or Emmental.

→ Can I use something other than white wine?

You can replace the wine with vegetable broth for a non-alcoholic version, though the flavor will differ slightly.

→ How can I prevent the cheese from hardening?

Keep the fondue warm and add a splash of wine or broth if it starts to thicken too much.

→ What can I dip into the fondue?

Bread cubes, fresh vegetables, and even fruits like apple slices work wonderfully with this fondue.